There’s something effortlessly charming about a galette. Unlike a traditional pie, a galette is freeform, unfussy, and rustic in all the best ways. And when peaches are in season, this peach galette becomes an absolute must-bake.
Sweet, juicy peaches are the star of this dessert. They’re sliced and gently tossed with just enough sugar to enhance their natural sweetness, a touch of lemon juice for brightness, and a sprinkle of cinnamon to bring warmth. The filling is simple and lets the flavor of ripe peaches shine through.
The crust is equally important. A good galette crust should be buttery, flaky, and sturdy enough to hold the fruit without getting soggy. You can use your favorite homemade pie dough, or store-bought if you’re short on time. The dough is rolled out into a rough circle, the peach slices are arranged in the center, and the edges are folded over the fruit in a casual, no-pressure kind of way.
Before baking, a quick brush of egg wash on the crust helps achieve that golden, glossy finish. A dusting of coarse sugar adds an irresistible crunch and sparkle. As it bakes, the peaches bubble and caramelize, filling your kitchen with the sweet scent of summer.
One of the best things about this peach galette is how adaptable it is. Add a handful of raspberries, a spoonful of almond flour beneath the fruit to soak up juices, or serve it with a scoop of vanilla ice cream or dollop of whipped cream for an extra special touch.
Perfect for gatherings or a cozy night in, this galette is an ideal way to enjoy peak-season peaches. It looks beautiful, tastes even better, and proves that dessert doesn’t have to be complicated to be impressive. With minimal effort and maximum reward, this peach galette is sure to become a summer favorite.
Ingredients
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1/2 cup unsalted butter cold, cut into cubes
- 2 tablespoons granulated sugar divided
- 1/4 teaspoon salt
- 4-5 peaches ripe, sliced
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- 1 tablespoon milk for brushing
Instructions
- In a large bowl, combine flour, 1 tbsp sugar, and salt. Add cold butter and mix with your fingers until the mixture resembles coarse crumbs.
- Add 2-4 tablespoons of cold water, just enough to bring the dough together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Roll out the dough on a floured surface to a 12-inch circle. Transfer to a baking sheet.
- In a bowl, toss sliced peaches with remaining sugar, lemon juice, and cornstarch until well coated. Arrange the peaches in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the peaches, pleating as necessary. Brush the crust with milk.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
- Allow the galette to cool slightly before slicing and serving.
Nutrition
I followed the recipe but it didn’t turn out right. My dough was too sticky… what did I do wrong?
Idk, my dough was always sticky too. I just dumped more flour, works fine!
Maybe you added too much water? Sometimes it’s better to start with less and add more if needed.
Peaches are good but I think apples are better in a pie or galette. Just sayin!
This galette is AMAZING! The peaches were so juicy and the crust was perfect. I’d give it 10 stars if I could!
Loved it!!! So yummy and pretty. Great for summer parties.
Quick and easy to make, I aced it in my oven! 🥧
Y’all need to try this! So easy and delish. My kids ate it all!
I substituted the peaches for apples and it was good. Not sure if that’s how it’s supposed to be though!
I think apples could work too! It’s just about what fruit you like. 😊
That’s a big change! Apples might make it taste really different. Are you sure it came out good? 🤨
Peach galette? Never heard of that before! Sounds fancy but too hard for me.
Too much sugar! Next time, I’ll use half of what it asks for.
Is ‘galette’ French for ‘pie’? Either way, it was okay. I like my pies more sweet.
Yes, galette is French for a type of pastry, but it’s not just pie! It can be savory too. I love the sweetness of peach galettes, they’re delicious!
Nah, I dunno about that. I thought galettes were just lazy pies. Sweet or not, doesn’t really matter to me. Watered-down dreams, lol.
I followed the recipe exactly but my dough was too crumbly. What did I do wrong?
Delicious! My kids loved it! Will make again for sure.
I’m so glad to hear that! It’s always a win when the kids enjoy the food. 🍑
Looks good but I dunno, aren’t galettes a bit tricky to make? Like, what if the dough doesn’t come out right?
So yummy! I swapped the peaches for plums and it turned out great! Gonna try with berries next time. 🍑👍
Swapping peaches for plums is so clever! 😍 I might try that next time too. Berries sound good, but they might be too juicy? 👀
I dunno, plums? sounds kind of tart. I like the recipe just like it is. But hey, if you liked it, more power to ya! 🍑
Too much work!!! I just buy pie from store, it’s easier.
Nice recipe but my oven temperature is different. Could you give other options?
This peach galette is to die for! So easy to make and tastes amazing. I used a little cinnamon too.
I always thought galettes were hard to make. This was surprisingly simple. Glad I tried it!
I found this recipe quite confusing. It didn’t say how long to bake for at first, and my galette came out soggy. Not sure if I’ll try again.
I totally get your frustration! The baking time should’ve been clearer in the recipe. Maybe next time try checking it after 30 minutes? That might help!
Best dessert ever! I added cinnamon for a kick. Love love love it!!
I don’t even know what a galette is, but I tried it. Taste good, I guess!
Glad you liked it! Galettes are basically like freeform pies, they’re super easy to make. Did you use fresh peaches?
I don’t even like peaches that much, but this recipe changed my mind. Wow!
This galette is absolutely delightful! The peaches were perfectly ripe, and the crust was flaky. Definitely a repeat!
YUMMY! 🍑
Amazing! I added cinnamon to the peaches for an extra kick. This is now my go-to dessert for gatherings!
Kinda confused, isn’t galette supposed to be French? Why not call it peach pie? 🤷♂️
It turned out okay, but the crust got a bit soggy. Next time I’ll bake it longer or maybe add more cornstarch? Ideas?
It’s a good recipe but my crust didn’t turn out right. Maybe I overworked the dough? Will try again with less mixing.
Do I have to use cornstarch? Is flour not an option? Help!
I followed the recipe but added a pinch of cinnamon and it was fabulous! Highly recommend.
Sounds good but cinnamon in a peach galette? Hmm… not sure if that’s a good idea. Peaches are sweet enough, aren’t they?
Cinnamon? Wow, never thought of that! I usually stick to the classic but now I’m curious to try it with a twist!
Nice but I think it’s too complicated for me. I just prefer simpler desserts.
My kids loved it! Perfect for summer dessert. I used more sugar, though. I like it sweet!
This seems way too complicated. Ain’t nobody got time for that! I’ll just buy a peach pie.
Meh. Was not what I expected. More like a messy fruit bar than a galette. 😒
I was skeptical about using lemon juice, but it really enhanced the flavor. Thanks for sharing!
I found the dough really hard to work with. It just crumbled apart. Maybe I did something wrong? Not sure if I will try again.
This galette is amazing! The flavors are just right and it was super easy to make. Will definitely make it again!
Just a heads up, you really need ripe peaches for this! I used firm ones and it didn’t turn out so great.
I tried making this but ended up with a gooey mess! Not sure what I did wrong. 😢
Peach galette? More like peach disaster! I can’t make pastries to save my life. 😩
I love galettes, but mine leaked a lot of juice. I think my peaches were too watery or I should’ve used less water when mixing the dough. Flavor was amazing though.
I followed the recipe but it turned out soggy. What did I do wrong?
Maybe you added too much juice from the peaches? They get real watery during baking!
I think letting it cool longer could help. Soggy happens sometimes if you cut it too soon.
I followed it exactly (mostly) and it still came out pale. Could be my butter situation? I might need to bake a bit longer. Peaches were very tender!
Pale crust usually means it needed a little more time or a slightly hotter oven—also butter can affect browning. If yours was “mostly” exact, try 5–10 min longer until the edges really go golden.
Oof, I’ve had that happen when the dough wasn’t chilled long enough. Did you really let it firm up for at least 30 min? Warm butter can make it bake up lighter.
400°F for 40-45 minutes seemed long for my oven. I checked at 35 and it was already golden and the peaches were tender. Either way, tasty and not too sweet.
Wow, what a great dish! I love the idea of using lemon juice with peaches, it makes such a difference. Yum!
Looks delicious! Can I use canned peaches instead? Not sure if that would mess it up.
Didn’t go well for me, ended up tasting weird. Too much lemon? I dunno.
Made this yesterday—so good. The crust came out super golden and flaky, and the peaches tasted like summer. I didn’t even need to add anything else!
Yes!! “Golden and flaky” is exactly what I aim for with these. Glad the peaches really came through too 😄
I thought it would be more complicated. Turned out great. Simple n tasty!
It’s so easy, right? I was surprised too! Glad you liked it!
Yummy! The peaches were so sweet and juicy. I didn’t even use the cornstarch!
Glad you liked it! Peaches really do add so much flavor, and skipping the cornstarch is brave. Did you notice a difference in texture?
Not sure about the cornstarch—tasted kind of gluey for me? Or maybe I didn’t toss the peaches long enough. Otherwise the crust was tasty.
Yummy 😋
Right?? That buttery crust + juicy peaches is dangerous 😋
easy to make n tastes good, but I wish it had more sweet in it. Next time I’ll add more sugar!
I found the crust hard to work with. Maybe my butter was too warm? It tasted okay but not perfect.
I don’t think it’s the butter. You need to add more water if it’s hard to work with. I always have to use like 5-6 tablespoons for mine!
I had the same issue with the crust! I think the butter really should be chilled. Next time, I’ll make sure it’s super cold. Good luck!
Not gonna lie, mine leaked a lot of peach juice and the bottom got a little soggy. Flavor was great though. I think I overdid the cornstarch? or maybe I didn’t drain the peaches enough.
I think I put too much butter… My galette was a greasy mess. Next time less butter!
Yeah, I totally agree! Butter can really make or break a galette. Less is better next time!
How do you get the dough to be crispy? Mine was kinda soggy.
I dunno… I kinda burnt mine. Follow the instructions better than I did, haha. Not what I expected.
Yum! I added a pinch of cinnamon and it brought out the flavors! Will make again!
Peach galette? Like a fancy pizza? I like it! 😄
I used frozen peaches since that was all I had. It still turned out alright!
It was okay, but I found the crust to be too thick. Maybe I’m just used to pie.
I get that! The crust can be a bit much if you’re used to thinner pies. Maybe try a different recipe next time?
Tasted fantastic, but folding the dough was tricky! I need to practice my pleating skills.
I used frozen peaches (thawed) and it still worked, but I pressed them a bit after thawing to remove excess liquid. The lemon + cornstarch combo saved it.
This peach galette was a hit at my family reunion! Everyone loved it. Thanks for sharing!
This is just peachy! Get it? 😂
Honestly, does it really taste that good? I’m skeptical.
Haha, very punny! Can’t wait to try this recipe! 🍑
This galette was amazing! The peaches were so sweet and perfect with the buttery crust. Will definitely make again!
Made this for dessert tonight and it turned out soooo good. The crust was buttery and flaky even though I didn’t chill quite long (oops). Peaches were juicy and bubbly—will definitely make again!
This recipe is a game-changer! So easy and delicious! My family loved it!
I gotta try this! Sounds so yummy! But what if I don’t have peaches? Can I use apples instead?
Just a quick note: don’t skip the milk brushing, it makes the crust shine!
I tried making this and my dough turned out too crumbly. I must’ve added too much water. Any tips?
I had the same issue before! Make sure to add water a little at a time, it helps a lot. Good luck!
Maybe try using less flour next time? Or just wing it, it might turn out fine anyway! 😂
This galette is amazing! The peaches were so juicy and the crust was flaky. Definitely making this again!
Looks pretty, but I don’t like peaches. Can I use apples instead? 🤔
You could totally use apples! Just cut them thin, maybe sprinkle a little cinnamon for flavor. 🍏
Great recipe but my galette burned on the edges. Maybe my oven’s too hot? I don’t know much about baking.
Pretty straightforward, but 40-45 minutes felt a little long for my oven. I checked at 35 and it was perfect. Still, great balance of sweet/tart.
I’m surprised you needed to shorten it! Mine took the full 45 and the peaches were still firm-ish. Maybe your oven runs hot? Either way, this recipe is solid.
Totally agree—40–45 felt like a lot in my oven too. I usually pull it at ~35 and it comes out bubbly and golden. Nice call on the sweet/tart balance!
I followed the recipe pretty closely. I used 4 peaches and it was the perfect amount for a 12-inch circle. Next time I’ll slice thinner so they cook a touch faster.
I think I messed up the peaches—mine were super ripe and it got watery even with cornstarch. Flavor was great, but next time I’ll pat slices dry first or use slightly less juicy fruit.
I’ve had watery galettes before. Next time I sprinkle a little extra cornstarch (or even let the peaches macerate briefly, then drain off some juice). Also thicker slices help.
Ahhh that makes sense—super ripe peaches can turn pretty juicy fast. Patting them dry or letting them sit a few minutes after slicing could help a lot. Your flavor note is a win!
1 tbsp milk?? Kinda pointless IMO lol. I brushed with egg instead and it was fine. I think the real magic is cold butter + chilling.
I’ll defend the milk a little 😅 It gives a nice light sheen and helps the crust brown evenly. But if you want more color, egg wash makes sense.
Totally agree—cold butter + chilling is where the flakiness comes from. I used milk once and honestly couldn’t tell much difference. Egg wash just helps color, I guess.
Wait—400°F for 40-45 min on a 12-inch dough circle? Seems like it might burn. I’m scared but gonna try anyway…
Not gonna lie, I’m skeptical about baking time. 40-45 minutes feels short for a 12-inch crust at 400°F—mine wasn’t fully golden until closer to 50. Otherwise, pretty good and not too sweet.
Totally get that skepticism. I’ve baked mine at 400°F and 40-45 min was okay for me, but only when the peaches were really ripe and juicy. If they’re on the firmer side, yeah—50 minutes makes more sense.
So delicious! Made it for a picnic and it disappeared fast!
The instructions are clear, but I struggle with dough. Mine was crumbly at first like it said, then I added water a little too fast and it got sticky. Still baked up fine, just less “flaky.”
“Less flaky” actually sounds pretty normal if it got a bit more hydrated. Next time try adding water 1 tsp at a time and mixing gently just until it comes together.
Oof, I feel that—dough is so sensitive to water timing. Your save makes sense though: crumbly → sticky if too much water. Glad it still baked up fine!
Quick and easy! Just the way I like my desserts. The kids loved it!
The crust was too flaky and didn’t hold well. What did I do wrong???
Just made this and wow—crispy edges and juicy peaches. The cornstarch really helps keep it from turning into a sad puddle. 400°F for 42 min was perfect for my oven.
The dough came together nicely after chilling. I added only 2 tbsp water like the recipe suggested and it was easy to roll. Mine browned fast though, so I covered loosely with foil near the end.
This is super easy and feels fancy. I love any galette where you don’t need pie weights. I chilled the dough the full 30 min and it really helped the texture.
Yes! I love that it skips the pie weights too—makes it feel way less fussy. Chilling the dough is the real key, I swear it makes the crust flaky instead of melty. 🍑
I tried this with my peaches and it did look fancy, but mine leaked a lot—maybe I underbaked? Still tasted great though. Next time I’ll chill longer than 30 min.
Ok but 2-4 tablespoons of water is a huge range. I was like “uh??” and ended up adding too much. Still edible, just more crumbly than I wanted. Taste wins, though!
Totally agree—2–4 tbsp is a lot. I add water 1 tbsp at a time until the dough just comes together. Any more and it gets crumbly for me too.
Hmm I must be doing something different. My dough always takes closer to 3-4 tbsp, maybe my peaches are juicier? But yeah, that range is stressful 😅
This is dangerously easy. I had some peaches that were going soft and it saved them. Also the lemon juice really wakes everything up.
The dough instructions say 2-4 tbsp cold water—mine turned into a shaggy mess until I added more. Next time I’ll be more careful with the water, but it did bake up fine.
Totally happens—2–4 tbsp is such a narrow window depending on humidity. Your save with extra water sounds right. Peach galettes are forgiving once they bake up.
I don’t get why you need milk on the crust—what does it actually do? Mine still came out okay but I’m skeptical it’s worth the extra step.